Cheeseboard soufflé seasonal salad
Ingredients
- 50g butter, plus extra for greasing
- 25g plain flour, plus extra for dusting
- 200ml milk
- 300g leftover hard cheese, cut into chunks
- 100ml double cream or crème fraîche
- 4 egg, separated
- grating of nutmeg
- pinch cayenne pepper
- 110g bag salad leaf
- 100g leftover blue or goat's cheese, crumbled
- 50g leftover shelled nut
- 1 pear, sliced
- 3 tbsp salad dressing (use your favourite), to serve
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